Francoboli Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.

Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Prepare the Foie Gras

In a food processor, combine the foie gras, salt, and white pepper. Blend until smooth.

Incorporate Heavy Cream

Slowly add the heavy cream while blending until the mixture is light and fluffy. Transfer the mousse to a piping bag and refrigerate until needed.

Brown the Butter

In a small saucepan over medium heat, melt the unsalted butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma.

Add Hazelnuts

Remove the pan from heat and stir in the toasted and chopped hazelnuts and a pinch of salt. Set aside to cool slightly.

Roll Out the Dough

Once the dough has rested, roll it out on a floured surface until thin, about 1/8 inch thick.

Cut Dough into Shapes

Using a small square cutter (about 2x2 inches), cut out squares from the rolled dough.

Fill with Mousse

Pipe a small amount of foie gras mousse onto half of the dough squares. Top with another square of dough and press the edges to seal.

Cook the Francoboli

Bring a large pot of salted water to a boil. Drop the filled dough squares into the water and cook for about 3-4 minutes until they float to the surface.

Serve

Remove the francoboli with a slotted spoon and drain. Drizzle with hazelnut brown butter before serving.